In a mixing bowl, whisk together flour, baking powder, baking soda and salt. In a separate bowl, beat together shortening and sugar in large bowl. Beat in egg, vanilla and orange peel. Add about 1/3 of the dry ingredients, then 1/2 of the milk, and repeat adding a 1/3 dry, 1/2 milk until all is added, beginning and ending with dry ingredients.

Roll dough out on a lightly floured surface to a 1/8-inch thickness. Cut 3-inch diameter rounds using a circular cutter, glass or biscuit cutter dipped in flour to make rounds. Or for shapes, use your favorite cookie cutters or trace shapes into the dough. Remove cookies using a thin spatula and place on cookie sheets, leaving 1 inch between cookies to allow for expansion.

Gather and re-roll scraps and cut remaining cookies. Sprinkle with sugar (colored or plain).

Bake cookies until lightly golden on edges, about 12-14 minutes but this depends on your oven and the size of the cookies. Most ovens will bake subsequent batches more quickly so pay close attention. If your oven bakes unevenly, turn the cookie sheet halfway through the baking.

Transfer baked cookies to a wire rack and cool completely before storing in an airtight container. They can be decorated with colored sugars, nuts, etc. before baking or you can ice them after baking.

Submitted by: Belle